Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 tbsp lime juice
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 tbsp chopped fresh cilantro
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp salt
  • 1/2 cup vegan mayonnaise
  • 1 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 clove garlic, minced

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.
  2. Spread the potatoes in a single layer. Roast for 25-30 minutes, flipping halfway through, until edges are mahogany colored and centers are tender. Note: Space them out to avoid steaming.
  3. Combine rice, water, and salt in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes.
  4. Fluff the rice with a fork until light and airy, then fold in the lime juice and chopped cilantro.
  5. In a medium bowl, toss the rinsed black beans with lime juice, cumin, chili powder, and fresh cilantro. Set aside.
  6. Whisk together the vegan mayonnaise, minced chipotle pepper, maple syrup, lime juice, and minced garlic.
  7. Stir the sauce until velvety and evenly distributed.
  8. Divide the cilantro lime rice equally among four bowls.
  9. Top each bowl with equal portions of roasted sweet potatoes and seasoned black beans.
  10. Drizzle the chipotle lime sauce over the top.